Blazing 8 Chili Recipes

QUICK AND EASY V8 CHILI

Steps:

• In a large pot, brown ground beef and onion until cooked through.
• Add the V8, chili beans, diced tomatoes, and chili seasoning. Stir to combine.
• Cook chili over medium heat until the mixture begins to boil, then reduce heat to low and simmer for one hour, stirring occasionally.
• Serve with shredded cheese and sour cream.

SHEILA LUKINS' BLAZING SQUASH CHILI

Steps:

• Heat the oil in a large heavy pot over medium-low heat. Add the onions, garlic and peppers. Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili powder, cumin, oregano, allspice, and red pepper flakes and cook for 1 minute longer, stirring to coat the vegetables well with spices.
• Stir in the tomatoes with their juices, the red wine, butternut squash, orange zest, salt and pepper. Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 20 minutes, or until the squash is tender. Adjust the seasonings to taste.
• Fold in the kidney beans and simmer 10 minutes longer. Just before serving, stir in the cilantro and parsley. Serve garnished with the scallions.

EASY HOMEMADE CHILI

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

CHILI FOR A CROWD

Steps:

• In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

BLAZIN' BUCKEYE CHILI

Steps:

• 1. Cook your meats up in a pan then drain off the grease. Chop up your peppers and pour them into a large pot. Add your beef broth, water, cooked meats and place on stove over a medium heat. Add your first set of seasonings and then in about 1/2 hour add your chicken bouillon cube. Also add your arbol peppers in the herb infuser right down inside the pot of cooking chili. (This is my suitcase of seasonings I used in the World Food Championships. Each morning packing up all my spices & goodies for the chili cook-off.)
• 2. HERB INFUSER: This is what I used to put my arbol chile peppers in and then placed down inside the chili. Brings a nice heat but not too much.
• 3. After an hour or so, add your 2nd set of seasonings to your chili and stir well. Continue to cook on a medium heat. (You want your chili to always be at least 130 degrees. Mine was cooking at 160-180 degrees for most of the time.) ---This is my table getting set up for the cook-off in Las Vegas, Nevada at the World Food Championship 2013.
• 4. About 2 1/2 hours into cooking your chili add your 3rd batch of seasonings to your pot and stir well. (If chili is too thick for your liking add a little water at this time.) Cook for an hour or two longer and your chili is ready to eat.
• 5. It was a must for me to bring along my beautiful friend Marie to help and that she did. She was amazing and worked hard keeping our "kitchen" area clean, washing dishes,(she had to go down the block & around the corner) along with helping with prep work too. We worked hard but had the best time at our very first competition. I am so thankful that she was able to go with me on such short notice.
• 6. This is the finished batch of chili that is ready to serve up in a container for the judges.
• 7. This is "Fireman Bob" Cooney cookin' up his famous https://www.justapinch.com/recipes/main-course/beef/fireman-bobs-fire-house-chili.html at the WFC and yes it is "FIREHOUSE HOT". -- Bob was an incredible blessing to me because he offered to bring items for me(he drove to Vegas from Utah). So, my big pot that I cooked my chili in and the pan I fried my meat in both were items that Bob brought me; among other items. I thank God for Bob and his generosity, kindness and many words of encouragement!
• 8. Here is another Just a Pinch cook & chili competitor Ashley Burnam cookin' up her https://www.justapinch.com/recipes/main-course/pork/pork-chili-verde-crock-pot.html which is incredibly delicious! She is not only beautiful & sweet as can be but also a very talented cook! We had a lot of fun getting to know her. It was a pleasure meeting Ashley as well as her lovely family & gorgeous son!
• 9. I'm sure some of you will recognize these lovely ladies that we had dinner with one night. Left and to the back we have Ronna Farley, Jane McMillan, Dee Stillwell, (my friend)Marie Culver, me and in front on the right is Susan Simons. We enjoyed having some good eats but especially sitting and having good conversation with such wonderful "foodie" friends.
• 10. Now after all the excitement of cooking at the WFC we were sure to plan some fun too. So, off we went to eat at Bobby Flay's Mesa Grill in Caesar's Palace. Bob Cooney, my friend Marie and myself really savored every bite we took. From the bread that was brought to the table, to the appetizer and entrees everything was scrumptious!! Bob was snapping pics of us while eating. LOL
• 11. After eating at the Mesa Grill we walked over to the Colosseum (also in Caesar's Palace) and got to see Rod Stewart's show where he performed 19 of his greatest hits! His daughter also came out and sung a few songs too. It was a fabulous show and Rod's suits were so bright & shiny that my phone camera couldn't get a good pic of him. LOL
• 12. November 2013 -- Posting link for the World Food Championships. https://www.justapinch.com/contest/world-food-championships-2013
• 13. 1/5/2014 --- My husband asked me to make him a batch of this chili. It ended up being a perfect meal for Sunday and the beginning of the week when we had temperatures as low as -38 at nigh with the wind chill. Brrr cold...perfect for spicy/hot bowl of Blazin' Buckeye Chili.

DING DONG EIGHT-ALARM CHILI

Steps:

• Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
• While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
• Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)
• Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
• Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
• Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
• Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
• Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.